thewanderingeater:
Bread and butter
thewanderingeater:
Glasses of red and white wine
thewanderingeater:
Sea bass carpaccio served with a plate of garlic and thyme buttered toast
thewanderingeater:
Sea bass carpaccio
thewanderingeater:
Buttered and grilled thyme toasts
thewanderingeater:
Langoustine carpaccio with grated Iranian black lime
thewanderingeater:
Sea beans "salad"
thewanderingeater:
Black rice "risotto" accompanying the John Dory with butter dish
thewanderingeater:
Dessert cart
thewanderingeater:
Fresh pineapple and grapefruit, orange and pomegranate salad
thewanderingeater:
Stewed prunes
thewanderingeater:
Ile Flottante with creme anglaise
thewanderingeater:
Interior
thewanderingeater:
Exterior
thewanderingeater:
John Dory with vodka butter, cooked under a salamander
thewanderingeater:
Buttered thyme toast topped with sea bass carpaccio
thewanderingeater:
Organic French courgette (zucchini) topped with bottarga from South of France
thewanderingeater:
Amuse - Bonito, wasabi
thewanderingeater:
Lamgoustine broth with tumeric and two whole langoustines
thewanderingeater:
Sea bream wrapped with slices of dried tuna heart topped with sea salt and olive oil